Entree: France – Lorraine – Quiche sans pâte au jambon et cheddar (crustless quiche with ham and cheddar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 4 large eggs (about 7 oz (200 g) total)
- 3/4 cup (180 ml) whole milk
- 8 oz (225 g) cooked ham, diced (suggested example: cooked city ham or ham steak; used for nutrition estimate)
- 1 cup (113 g) shredded cheddar cheese
- 1/3 cup (50 g) frozen peas, thawed
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350 F (175 C). Choose a 6-inch (15 cm) round ovenproof dish or small tart pan (about 1 to 1.25 qt (1.0–1.2 L) capacity); no greasing with fat is required when using a well-seasoned or ceramic dish.
2. Prepare fillings: thaw peas and drain; dice ham into ~1/4-inch (6 mm) pieces. In a mixing bowl whisk eggs with the milk until homogeneous; season with salt and black pepper to taste.
3. Stir diced ham, thawed peas and shredded cheddar into the egg-milk mixture so ingredients are evenly distributed. Let mixture rest 3–5 minutes for air bubbles to settle.
4. Pour mixture into the prepared dish and place on a middle oven rack. Bake at 350 F (175 C) until the center reaches 160 F (71 C) measured with an instant-read thermometer or until the custard is set and slightly springy, about 25–35 minutes depending on dish depth.
5. Remove from oven and let rest 5 minutes before slicing. Serve warm; adjust seasoning with salt and black pepper to taste.

1. Preheat oven to 350 F (175 C). Choose a 6-inch (15 cm) round ovenproof dish or small tart pan (about 1 to 1.25 qt / 1.0–1.2 L capacity); no greasing with fat is required when using a well-seasoned or ceramic dish.
2. Prepare fillings: thaw peas and drain; dice ham into ~1/4-inch (6 mm) pieces. In a mixing bowl whisk eggs with the milk until homogeneous; season with salt and black pepper to taste.
3. Stir diced ham, thawed peas and shredded cheddar into the egg-milk mixture so ingredients are evenly distributed. Let mixture rest 3–5 minutes for air bubbles to settle.
4. Pour mixture into the prepared dish and place on a middle oven rack. Bake at 350 F (175 C) until the center reaches 160 F (71 C) measured with an instant-read thermometer or until the custard is set and slightly springy, about 25–35 minutes depending on dish depth.
5. Remove from oven and let rest 5 minutes before slicing. Serve warm; adjust seasoning with salt and black pepper to taste.